Directions

Dissolve yeast in warm water.

Scald milk. Transfer milk to a large bowl, and add salt, molasses, brown sugar, and melted shortening. Cool to lukewarm, and add dissolved yeast. Add rye flour, beating with mixer. Gradually beat in white flour. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp towel, and allow to rise till double in bulk in a warm place.

Punch down the dough, and place on a lightly floured board. Knead until dough becomes elastic, and does not stick to the board. Allow to rest for 5 minutes. Divide into 3 equal portions, and shape into loaves. Place in greased 9 x 5 inch bread pans. Let rise until double in bulk.

Reviews 24

29 Ratings

STARGRAMMA

3/17/2004

This sounds very much like the Swedish rye bread I loved as a child and have been trying to find. For the information of those reviewers who downrated the recipe because it was light and sweet: one doesn't EXPECT Swedish rye bread to be dense and heavy like pumpernickel or Jewish rye - it's a softer, sweeter rye, and in its own way just as delicious (some think more delicious than) as the heavier, more typical, ryes. I think the reviewers who found it too sweet and light just aren't familiar with Swedish rye bread. Each type has its place. I will be trying this one.

lenihan5

3/22/2003

Oh my! I love this bread. It is sweet enough and light enough that my kids enjoy it. Dense enough and dark enough that my *white bread hater" friends love it but not too dense either. Not at all dry. Not difficult at all but the rye bread flour was tough to find in my area. Otherwise, 5 thumbs up!

texswede

12/17/2006

I just browsed through the several recipes on this board for Swedish rye bread, and this particular recipe is the closest to the recipe that my Swedish mother used (from what I can recall. My wife has been making the bread for us for the past several years after being taught how by my mother. It is part of our Christmas tradition. I did note that one reviewer said the bread was "too sweet" for sandwiches--yes, but that is not the end purpose for Swedish rye. On Christmas morning, we have at my house the breakfast that I have had every Christmas of my 65 years--pork sausage with cream gravy over Swedish rye!